702 PROCEEDINGS OF THE NATIONAL MUSEUM. vol.41. 



An interesting experience of this kind was observed at the writer's 

 home m some jars of preserved pineapple, which had been covered 

 after cooling by a layer of paraffin three-eighths of an inch thick, and 

 by a double sheet of commercial paraffin paper, tied securely over 

 the same. After the lapse of three or four months a jar was opened 

 and it was found to have changed into a well-flavored wine. The 

 air had filtered through the three different layers and caused a slow 

 fermentation, resulting in pressure sufficient to squeeze a part of the 

 fermenting liquid through the layer of paraffin and evaporate the 

 same to such a degree that the remainder stood nearly one inch below 

 the layer of paraffin, which, with ail this powerful pressure from be- 

 low, had held its place in all the jars of preserves. Part of the juice, 

 or wine, which had been pressed through still stood on the top of the 

 paraffin, furnishing proof of that action. 



Berlinerblau considers paraffin as ''highly resistant to chemical 

 influences" and that it can be attacked only by strong reagents at 

 high temperatures. Therefore, in spite of its contraction, crystalliza- 

 tion, and other imperfections, including the possibility of decompo- 

 sition by molds or bacteria, and in spite of the darkening effect and 

 the greasy touch, paraffin is at present the only substance that 

 approaches in any considerable degree the conditions necessary for a 

 perfect medium for the preservation of organic substances, such as 

 teeth, bones, etc. Still this substance can be employed successfully 

 only in case it has been infiltrated in its pure and uncombined state 

 at a sufficiently high temperature. 



Paraffin has been infiltrated into shells in a chloroform solution, 

 but as this, according to Pawlowski and Filemonowicz, means only 

 2.42 parts of paraffin in 97.58 parts of chloroform, the amount that 

 reaches the interior capillaries, even if the material (owing to its vis- 

 cosity) should penetrate so far, which is more than doubtful, would be 

 only 2.42 per cent paraffin and 97.58 per cent air space after the 

 escape of the chloroform. The slight benefit derived from so small 

 an amount infiltrated is, however, increased to some extent by rub- 

 bing the shells and crushing the crystals, thus forcing them into the 

 pores, thus forming an impervious coating on the outside of the 

 shell. Carbon bisulphide and ligroin give better results. They 

 absorb, according to the above-named authors, respectively, 13.16, 

 and 10.76 per cent. Such a polishing process (without cliloroform) 

 on a somewhat thicker layer of paraffin on fruit jars might also 

 solve the problem of excluding the air in the case of preserving. 



An advantage not to be underestimated is the prevention of animal 

 depredations on the objects treated. Paraffin is not absolutely innoc- 

 uous. Its toxicity, even laetal, has been proven in numerous cases, 

 and if the poisonous quaUty is due to chance ingredients in paraffin, 



